Coquille & Frontaal Andreas

Name: Coquille & Frontaal Andreas
Ingredients: beurre noisette; 100 g Salt; Cress to taste; Honey and thyme crumble; Scallops; Beech mushrooms; hollandaise sauce; Rice flour; 70 g Vending machine sugar

Pickled scallop with rice flour, beech mushroom in beurre noisette and hollandaise sauce. Topped with honey and thyme crumble.

Ingredients

beurre noisette

100gSalt

Cress to taste

Honey and thyme crumble

Scallops

Beech mushrooms

hollandaise sauce

Rice flour

70gVending machine sugar

Preparation

Cure the scallop with the salt and sugar mixture. Place in the refrigerator for about 10 minutes.
Rinse clean and store between a cloth in the refrigerator until service.
Coat the scallops in rice flour before searing. Then fry the scallops until crispy.
Clean the beech mushrooms and dry them in an oven at 75°C.
Before service, sauté them in beurre noisette. Season with salt.
Heat the hollandaise sauce to 70°C, transfer to a siphon, and aerate with one cartridge.
Serve the dish with a crumble of honey and thyme and cress to taste.